Brasserie Balzars Midnight Onion Soup
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons peanut oil
- 3 pounds onions, peeled, halved vertically through the root, and thinly sliced
- 1 tablespoon fine sea salt
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 2/3 cup dry white wine, such as Sancerre
- 1 1/2 teaspoons freshly ground white pepper
- Several sprigs fresh thyme, wrapped in cheesecloth
- Several fresh or dried bay leaves
- 8 thin slices baguette, toasted
- 1 pound Swiss Gruyere, freshly grated
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